SWEET POTATO TURTLE CAKE
Try this SWEET POTATO TURTLE CAKE recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1/4 cup coconut sugar
- 1/2 teaspoon vanilla
- 1/3 cup maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup arrowroot (60 gr)
- 1/2 teaspoon himalayan pink sea salt
- 1/2 teaspoon ceylon cinnamon
- 2 large eggs i love and use vital farms organic and pastur
- 1 cup sweet potato puree (roast a medium large potato wi
- 1/2 cup refined coconut oil melted or avocado oil
- 1 cup (110 gr) almond flour (always scale for best resul
- 58 gr cassava flour
- 1 teaspoon baking soda i used and love bobs red mill (at high
- pecan muscovado crumble:
- 50 gr chopped pecan halves
- 12 gr grass fed butter such as kerry gold
- 12 gr light or dark moscovado sugar
- maldon salt to taste (aprox 1/4 teaspoon)
- mix all ingredients
- 1/2 cup 70 % chocolate chunks such as guittard valrhona
- Carbohydrate 18.5625733561457 g
- Cholesterol 0 mg
- Fat 0.108476666712084 g
- Fiber 0.062900000783649 g
- Protein 0.025739999989502 g
- Saturated Fat 0.0376225000004073 g
- Serving Size 1 1 medium loaf cake (29g)
- Sodium 2.8250000029824 mg
- Sugar 18.499673355362 g
- Trans Fat 0.018554999992367 g
- Calories 78 calories
Pre heat oven to 350 F, grease and line a large loaf pan (or 3 small loaf pans) with paper. In a large bowl: whisk all the wet ingredients: sweet potato, oil, maple syrup, coconut sugar: mix with a whisk. In another bowl: sift all the dry ingredients: flours, salt and baking soda. Add to wet ingredients and use a plastic spatula to finish mixing. Pour batter into prepared pan. Sprinkle pecan moscovado crumble on top.Bake for aprox 50 mins or until a toothpick comes out clean. You may need to lower the baking temperature to 340 F so it doesn’t over brown. Towards the end of baking add the chocolate chunks. Let cool, un mold. Cool completely and cut with a serrated knife.
